Seline

Chef Dave Beran, previously of Alinea, built the space around an open kitchen with no barrier between cooks and diners, seating 38 people at walnut tables under artwork by David Choe. The tasting menu runs 15 to 18 courses drawn from Beran's own memories, pairing frozen mustard with passion fruit or caviar with coffee. Reservations open three months ahead and carry a cancellation deposit inside a week of the date.